Bar Trigona cocktail series: A captivating new journey of colours, aromas, and flavours awaits cocktail enthusiasts at the multi-awarded drinking destination. Designed to spark wonder and awaken the senses, the ‘Colour Me Curious 2.0‘ menu will be available starting January 24, 2025 at the five-star hotel Four Seasons Hotel Kuala Lumpur’s opulent destination bar.
A new blossoming of the original, highly acclaimed Colour Me Curious menu, this second edition refines and elevates the cocktail selection. Guests are invited to experience Malaysia’s natural abundance with a reimagined array of beverages, ranging from bottled treasures and honey-forward drinks to low ABV and spirit-free options.
Bar Trigona cocktail series drink
“Since its opening, Bar Trigona has offered a space for constant discovery,” says Beverage Manager Rohan Matmary. “As always, our latest offerings are anchored in a spirit of sustainability. Our bartending team pushes the boundaries of creativity by using local ingredients and minimising food waste. Additionally, a portion of the revenue from each cocktail goes towards revitalising local bee habitats.”
Celebrated for its imaginative use of Malaysian produce, Bar Trigona has been ranked among Asia’s 50 Best Bars for six consecutive years. In December 2024, it was also named one of the 100 Best Bars in Asia by Tatler.
Bar Trigona cocktail series: Colour Me Curious 2.0
Co-created by Rohan and Bar Manager Darwin Ng, the new cocktail list sparkles with vibrant hues and intriguing tastes, unfolding a voyage of discovery. Experience the heart of Bar Trigona with cocktails centred around Trigona honey, made by stingless bees native to the Malaysian tropics. Delight in drinks such as the Bloom, a refreshing cocktail that combines tequila, pink dragon fruit, signature Trigona honey liqueur, caviar, and ginger beer, or the Cosmos, which blends vodka, honey jackfruit, butterfly pea flowers, Trigona honey, and a lemonade ice ball for a vibrant, perfectly balanced drink with sweet and citrusy notes. For a truly unique experience, consider embarking on a signature honey flight or just ask for a glass of Trigona’s Unique Kelulut Mead, crafted in collaboration with local fermentaries.
‘Colour Me Curious 2.0’ cocktail by Bar Trigona
Those in the mood for indulgence can explore concoctions crafted with rare and remarkable flavours from around the world. Highlights include the Wagyu, which combines cognac, A5 wagyu tallow, all-spice vermouth, and Kulim bitters for a luxurious blend of rich, savoury, and spiced notes. The Elysian, featuring vodka, Chablis Premier Cru, wormwood, and lemon bitters, offers a crisp and sophisticated flavour, best enjoyed with Trigona Oscietra Caviar for a truly refined pairing.
Guests who prefer a lighter sipping experience are also in for a treat. Available with or without alcohol, the menu’s easy-breezy selection features creations such as the Fern Valley, a refreshing mix of gin, mint, asam boi, and aloe vera soda, or the Pastel, which blends rum, strawberry, torch ginger, and red apple soda for a fruity, aromatic twist.
Bar Trigona’s signature bottled cocktails, available in servings of one, two, or five, include distinctive blends such as the Immortal, a mix of mezcal, mandarin peel, Campari, perfect vermouth, and pu-erh tea, and the Bumblebee, which combines Michter’s rye whiskey, Trigona honey, Amaro Montenegro, and Black Cardamom Bitters – both perfect for gifting or enjoying as a nightcap to go.
Low on waste, high on innovation
For sustainable sipping, try the new single-origin cocktails, which are low on waste and high on innovation. Each drink is crafted from a single ingredient grown in Malaysia, making the most of often-overlooked parts including peels, seeds, and leaves. Imagine Pomelo, featuring gin, pomelo marmalade, pomelo pith, and pomelo peel soda, or Banana, with tuak, banana peel, banana leaves, and banana flesh and more. For every cocktail ordered, Bar Trigona plants a fruit tree in partnership with local farmers.
Bar Trigona cocktail
The menu is printed on Eco Hemp paper, made from 25 per cent hemp fibres and 75 per cent recycled wastepaper. Additionally, Bar Trigona’s long-standing Adopt a Beehive program gives guests the opportunity to symbolically adopt a Trigona beehive, thereby supporting sustainable beekeeping practices in Malaysia.
